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Pie (Custard Pies (• Baking Guidelines: Custard Pie (– Custard Pie…

- - - - pecan
      - pumpkin
      - quince
      - buttermilk
  - - - • Combine all ingredients and mix well
      - • Deposit into pie shells
      - • Prepare pie shells and reserve in refrigerator
      - • Bake as soon as possible
- - - - • Expensive, may not be consistent
      - • Highlight local flavors
      - • Sometimes more labor for preparation
      - • Seasonal fruits are the most flavorful
    - - • Consistent quality
      - • Year-around availability
      - • “Light pack” or “Heavy pack”
    - - • Large selection
      - • Convenient and versatile
      - • Must be handled properly to ensure quality
      - • Many have additional sugar
      - • IQF (Individually Quick Frozen)
    - - • Arrowroot
      - • Tapioca
      - • Cornstarch
      - • Waxy maize
      - • Wheat flour
    - - • Inclusion for other pie
      - • Adds sweetness, flavor and different texture
  - - - Method
        
        • For more delicate fruits (berries, canned fruits)
        
        • Liquid (fruit juice) is thickened and then fruits are added to combine
        
        • Cool completely before bake
        
        • Lattice top to escape large amount of moisture
      - Process
        
        • Bring the fruit juice to a boil
        
        • Combine starch with small quantity of liquid in formula, and add to the boiling juice
        
        • Prepare pie shells, and reserve in refrigerator
        
        • Add any sugar or flavoring
        
        • Cook until the starch is completely thickened
        
        • Pour over the fruit and gently combine
        
        • Cool completely in refrigerator
        
        • Deposit into pie shells and finish make-up process
    - - Method
        
        • Common fruits
        
        apple and pears
        
        • Thickening of starch happens during cooking process
        
        • The filling should be completely cooled before depositing into the pie shell
      - Process
        
        • Prepare pie shells and reserve in refrigerator
        
        • Combine the starch, sugar and spice
        
        • Melt butter in a pot and sauté fruits
        
        • Combine the starch mixture into the fruit as stirring
        
        • Cook until the starch is thickened
        
        • Transfer into a shallow pan, cover and allow to cool
        
        • Deposit into pie shells and finish make-up process
    - - Method
        
        • Filling is made by combining fruit with sugar, starch, flavoring and butter
        
        • Starch thickens during baking in the oven
        
        • Most common for home bakers
        
        fresh apple pie
        
        • Filling cannot be prepared in advance
      - Process
        
        • Prepare pie shell, reserve in refrigerator
        
        • Combine starch, sugar and spice
        
        • Combine the mixture with the fruit
        
        • Deposit into pie shells and finish make-up process
        
        • Bake as soon as possible
  - - - thickening more controlled
    - - • Finished product requires refrigeration
    - - Galette
        
        rustic style, free form fruit pies
- - - - – Optional ingredient
      - – Added to the mixture at the last stage
    - - – Provides flavor and texture
      - – May consist of a ganache, fruit puree or flavored crème Anglaise
    - - – Common meringue comprised of egg whites and sugar, whipped to a medium peak
      - – Pasteurized egg white
    - - – Stabilize the delicate matrix of the filling
      - – Commonly, gelatin is added to the base mixture
- - - - Blind Baked Shell
- - - - • Secure the bottom, then sides
      - • Cool down the dough
      - • Formation of border
      - • Double-Crusted Pies
        
        • Bottom dough extend ½” from the edge of the pan
        
        • Top crust should be rolled out, with vents
        
        • Filling
        
        • Place top crust, seal and create border
      - Lattice Top
        
        • For filling with more liquid
        
        • Escapes steam easily
  - - - • Promote browning, and improve color and shine
      - • Apply only a light coat
    - - • Ideally, hot oven and cool pie dough
    - - • Pie weights and parchment paper
        
        • Pie weights keep the dough flat
      - • Blind Baking using a Second Tin
        
        • Sandwich the dough between two tins, bake upside-down
        
        • Less shrinkage, even browning
      - • Baking of pie shell without filling
    - - Unbaked shells
        
        In refrigerator for up to two days, or in freezer for several months
      - Baked shells
        
        Up to a month in freezer after well wrapped
    - - • Eliminate wastes
      - • Pie Dough Properties and Causes
      - • Use of mixer, sheeter and pie press
      - • Refer to the table
- - - - • When the filling is a 90-95°F, deposit into shells
      - • Smooth out the top and keep under refrigeration
      - • Shells should be baked and at room temperature
      - • Top with whipped cream and garnish
    - - • Prepare pie shells and blind bake
      - • Scale all ingredients for the filling.
      - • Cook the custard and transfer to the bowl of a mixer fitted with the whip attachment.
      - • Whip on lo speed and add any flavoring ingredients.
      - • Deposit into the pie shells and smooth the surface.
      - • Refrigerate until cool, ice with crème Chantilly.
  - - - • Shelf life up to 2 days in refrigerator
      - • Custard filling are susceptible to spoilage and microbial contamination